Here’s a traditional and simple recipe for Galuska — soft, Hungarian-style dumplings (similar to German Spätzle) often served with paprikash, goulash, or other saucy dishes.
🇭🇺 Galuska (Hungarian Dumplings)
🥚 Ingredients:
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2 cups (250g) all-purpose flour
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2 large eggs
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1/2 cup (120ml) water (more if needed)
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1/2 tsp salt
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Optional: 1 tbsp oil or melted butter (for richer dough)
🍲 Instructions:
1. Make the Dough:
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In a mixing bowl, combine flour and salt.
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Beat in the eggs and water, stirring until you get a thick, sticky batter.
The dough should be looser than pasta dough but not runny — similar to a thick pancake batter. Add a little more water if it’s too stiff.
2. Boil Water:
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Bring a large pot of salted water to a gentle boil.
3. Shape the Dumplings:
Option A – Traditional Way:
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Place a small amount of dough on a cutting board. Use the edge of a spoon or knife to quickly cut and flick small pieces into the boiling water.
Option B – With a Spaetzle Maker or Colander:
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Push dough through the holes of a spaetzle maker or large-holed colander directly into the boiling water.
4. Cook the Galuska:
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Stir gently to prevent sticking. Cook for 2–3 minutes, or until they float to the top and are tender.
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Use a slotted spoon to remove and drain.
5. Optional – Sauté in Butter:
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Toss the cooked galuska with a bit of melted butter or oil to prevent sticking — or sauté briefly in butter for extra flavor.
🍽️ Serving Ideas:
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Serve with Chicken Paprikash, Goulash, or stewed meats.
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For a sweet version, toss in buttered breadcrumbs and powdered sugar!